Bacon Wrapped Smoked Pork Loin Chops
We cut some boneless loin chops from a pork loin roast. Wrapped them with bacon, seasoned generously Swimmin’ in Smoke’s Booty Shake Rub and off to the Green Mountain Grill/Smoker.
Prep Time: 5 minutes
Cook Time: 200 degrees for 40 minutes, 350 degrees for 15 minutes
Grill: Green Mountain Wood Pellet Grill/Smoker
- 6 boneless pork loin chops, about 1” thick
- 6 slices bacon
- Swimmin’ in Smoke’s Booty Shake Rub, to taste
- 6 toothpicks
- Smokey Dave’s Bird Bath BBQ Sauce
Wrap one slice of bacon around each pork chop, secure with toothpick. Sprinkle generously with Swimmin’ in Smoke’s Booty Shake Rub on both sides.
Cooking Directions: Green Mountain Wood Pellet Grill/Smoker
To prepare the GMG (Green Mountain Grill) for cooking. Set the temperature to 450 degrees. Give the smoker about 15 minutes to reach temperature and the grates to burn clean.
So after the GMG comes up to temp and burns clean turn it back down to 200 degrees. Place pork chops directly onto the grate and just let it hang out in the smoke for about 40 minutes or so.
After 40 minutes, turn the temp up to 350 degrees for 15 to 20 minutes to crisp up the bacon a little. When the meat reaches an internal temp of 140 degrees pull it off, cover it and let it rest for 10 minutes before serving.
You can set the start temperature anywhere you want. I do 450 for a quick cleaning burn.
Keep in mind that the meat will continue cooking for another 5 to 10 degrees after you pull it off the grill. (U.S.D.A. safe is 145 degrees.)
The first 40 minutes is referred to as “Smoking” or “Hot Smoking”, the temperature is 200 degrees. 40 minutes of smoking is not enough to have any cooking effect on your meat but it is enough to open the pores so that the meat can pick up all the flavor of the smoke.
Keep in mind that a recipe is just an outline. Some, you need to follow closely like when you are making bread, but most you can do anything you want.
Feel free to mix and match the pellets until you find a combination you really like. Also you are only smoking at temps less than 250 degrees, anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using.
Special thanks to:
Ken & Patti